Metabolizes Nisin-like bacteriocins that target and disrupt the cell membranes of pathogens, precisely killing spoilage fungi such as Lasiodiplodia and Penicillium.
Rapidly occupies the ecological niche and consumes nutrients and oxygen, leaving pathogens nowhere to colonize or multiply.
Fermentation produces lactic acid, lowering pH below 4.5 to inhibit pathogens across the board while giving the fruit a richer, more layered flavor.
Within 2 hours of picking, the shell is soaked in a patented probiotic solution, forming a biological protective film on the fruit surface that replaces chemical fungicides at the source and blocks pathogen entry.
A slow-release device with patented probiotic fermentation liquid is installed inside the refrigerated container to inhibit mould growth throughout the journey; combined with 10–15℃ temperature control, the loss rate can drop below 3%.
Fresh-cut durian, durian purée and dried durian — integrated patented probiotic fermentation and preservation, zero chemical preservatives throughout, clean label, and significantly extended shelf life.
Precise patented probiotic fermentation converts durian flesh into natural seasonings — protein → peptides + amino acids for umami, bitter amino acids → alcohols, esters and aldehydes for aroma: zero additives, high-temperature resistant, aroma locked in.